Many of the people I know can’t stand rhubarb, it’s strong sour taste and to be honest I cant stand it either! But here, I bake for someone who is a “forever rhubarb fan”.
400g trimmed and cut, gorgeous rhubarb stalks. Get to know more about rhubarb .
Store-bought puff pastry (It’s okay to cheat to save time).
2 eggs, medium size.
140g golden caster or granulated sugar.
Zest of 1 orange.
200g ground almonds.
2 tablespoon almond flakes.
150g Salted butter at room temperature.
100g self-raising flour.
1tsp. baking powder.
Pre-heat oven to 180 degrees
Cream the butter and sugar together. Using your manual handheld whisk. Add the egg one at a time until creamy, ground almonds, sifted flour, orange zest and mix everything well.
Fold in trimmed rhubarb and coat with the batter.
Time to spoon the mixture into the pastry-lined cake tin and sprinkle over the flaked almond.
Place in a pre-heated (180 degrees) oven for 1 hour and 30 minutes.